GRILLED SKIRT STEAKS WITH TOMATILLOS TWO WAYS
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness.
Provided by Ian Knauer
Categories Quick & Easy Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Tomatillo Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make salsa:
- Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
- Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
- Grill steaks:
- Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
- Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
- Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
- Make salad while steaks rest:
- Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Cut steaks into serving pieces and top with salsa and salad.
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Ezenwafor Focus
[email protected]I've made this recipe several times and it never disappoints. It's a family favorite.
Samz Kambale
[email protected]Highly recommend this recipe! It's a winner.
Tina Shekwoyemi
[email protected]The leftovers of this dish were just as good as the first time I made it. I enjoyed them for lunch the next day.
Camarie Peterson
[email protected]I toned down the amount of chili powder in the recipe to suit my taste. It was still delicious!
Miss Masumah
[email protected]I will definitely be making this recipe again.
Rosa Bruce
[email protected]As a beginner cook, I found this recipe to be very easy to follow. The instructions were clear and concise.
omar mohamed gad
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the flavor and presentation.
Jawad Lashari
[email protected]5 stars! This recipe is a keeper.
Carmenann Besio
[email protected]The presentation of this dish is stunning. The grilled skirt steaks look so appetizing with the vibrant colors of the salsa and guacamole.
ethics
[email protected]I love that this recipe is relatively healthy. The skirt steaks are a lean cut of meat and the salsa and guacamole are packed with veggies.
Donovan Ricks
[email protected]The combination of the grilled skirt steaks, tomatillo salsa, and guacamole is a flavor explosion in my mouth. It's a perfect balance of savory, tangy, and creamy flavors.
Michelle Kelly
[email protected]This recipe is so easy to follow and the results are amazing. I was able to get dinner on the table in under 30 minutes.
Jaffar Anbas
[email protected]I love the blend of spices in this recipe. The cumin, chili powder, and oregano give the steaks a delicious smoky flavor.
Jacob Mills
[email protected]These grilled skirt steaks were a hit at my last BBQ! The tomatillo salsa and guacamole were the perfect complements. I highly recommend this recipe.